With the weather hovering around -15°C here in the Okanagan, I can’t seem to get enough of delicious comfort food recipes. Especially this Lightened Chicken Potpie recipe, which in addition is also easy to make and healthy.

A lot of the time crusts are made from butter and flour. In fact, for this reason potpies are often high in fat and calories. This recipe uses the same delicious crust on top, but holds off on the addition of the bottom crust for a healthy alternative.

The end result is the same delicious taste, but with less fat and calories. Did I say you can add leftover chicken too? That’s right, use up that leftover chicken or turkey you have on hand for an even easier weeknight meal.

In addition, this Lightened Chicken Potpie contains a lot of different veggies including carrots, potatoes, and celery. Low fat cream cheese gives the creamy filling taste, while parsley and thyme add some delicious flavour.

To make the Lightened Chicken Potpie, firstly preheat an oven to 425°F. Secondly spray a large skillet with cooking spray and heat to medium-high.

Then add the carrot, potato, celery, and onion, sautéing for 2 minutes. Stir in the flour and saute for an additional 30 seconds. Add the chicken stock, bringing to a boil and stirring frequently.

Reduce heat to medium and simmer for 3 minutes. Remove pan from heat and add in the cream cheese, stirring until it melts. Then stir in the chicken, peas, parsley and thyme.

Spray a 2.5 qt baking dish with cooking spray leaving the top 1-inch un-greased. Pour the chicken and vegetable mixture inside of the baking dish.

Using a rolling pin, flatten puff pastry on the counter. Place the flattened pastry on top of the vegetables and chicken mixture inside of the baking dish and push pastry onto un-greased edges to stick. Use a fork to pierce the pastry in the middle a few times.

Place chicken potpie inside preheated oven for 30-40 minutes until the top is golden brown. Remove from oven and let cool for 5 minutes. Divide among four plates and enjoy.

Light Chicken Potpie

Rate this recipe

Average: 5/5

1 ratings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Author: Charlene Pors

Yield: 4 servings

Serving Size: 1/4 of dish

Ingredients

2 cups carrot, chopped

2 cups yukon gold potato, diced

1 cup celery, chopped

1 onion, chopped

1 tbsp all purpose flour

3/4 cup chicken stock, low sodium

1/3 cup cream cheese, reduced fat

2 tbsp chopped parsley, fresh

2 tsp chopped thyme, fresh

3 chicken breasts, cooked and diced

1/2 cup frozen peas

1 frozen puff pastry, thawed

Instructions

Preheat oven to 425°F.

Spray a large skillet with cooking spray and heat to medium-high. Add the carrot, potato, celery, and onion; saute 2 minutes. Stir in the flour and saute for 30 seconds. Add the chicken stock; bring to a boil stirring frequently. Reduce heat to medium and simmer for 3 minutes. Remove from heat. Add in the cream cheese, stirring until cheese melts. Stir in the chicken, peas, parsley and thyme.

Spray a 2.5 qt baking dish with cooking spray leaving the top 1-inch un-greased. Pour chicken and vegetable mixture inside baking dish. Using a rolling pin, flatten puff pastry on counter. Place pastry on top of vegetable dish and push onto un-greased edges to stick. Use a fork to pierce the top of pastry in the middle a few times.

Place in preheated oven for 30-40 minutes until the top is golden brown. Remove from oven and let cool for 5 minutes. Divide among four plates and enjoy.